Description

Taste our selection of Perbacco favorites! Featuring special prix fixe tasting menus, available Sun-Wed. Each includes a multi-course meal, at a price to fit your budget. We invite you to treat yourself with these exceptional deals from our deliciously refreshing new Summer Menu!

What to Drink: The short list is highly selective with excellent values that you can sample at the bar. Nero d'Avola is an earthy, full-bodied red, while Barbara d'Asti is more refined, with notes of cherry and spice.

Editorial Reviews

"Not your mama's Italian", this "itty-bitty" East Villager specializes in "creatively prepared" versions of familiar favorites set down by "enthusiastic servers"; maybe the "high prices" don't jibe with the "unassuming" setting, but baccers say foodwise it "outshines" many of its neighbors.

This East Village vino café serves first-rate Italian cuisine that is reasonably priced and by all reviews and word-on-the-street accounts delicious. Emilian style lasagna and meat ragout, a Perbacco favorite, goes for $12.95. This place is a great choice during the warm summer months due its outdoor seating, fine wine menu, and late night hours.

Tiny Perbacco used to be a ho-hum Italian restaurant in the East Village. Then chef Simone Bonelli arrived, turning the eatery into a refined and, in some cases, cutting edge bastion of Italian cuisine. In a room that is both cozy and airy…

Diminutive and dimly lighted, with a rustic exposed-brick-wall interior, this quiet East Village spot looks, at first glance, like it could be an Italian restaurant in anywhere from Turin to Tucson. But this is not your padre's Italian eatery. No, signore. Imagine: crème brûlée of Parmigiano Reggiano? Or deconstructed carbonara served with deep-fried spaghetti? And it's good? That's right, it's...

Information from the business

Perbacco serves modern elegant and progressive Italian cuisine in the East Village. Frank Bruni, of the NY Times, awarded the restaurant 2 stars and wrote that what struck him about Perbacco wasn't the crush of diners...it was the attention they seemed to pay to their food. It was the particular energy coursing through the dark-wooded, softly lighted room. He also said that Perbacco has...